How To Make Yeasted Waffles #Belgian Waffles

Milk must be warmed to activate yeast. Warm means: put your finger in, and it does not burn. 2 cups warm milk 1 stick melted butter. 2 cups all-purpose flour 1 tablespoon sugar 1 tsp salt 1 packet instant yeast 2 eggs 1 tsp vanilla In a large bowl, whisk the flour, sugar, salt, and yeast to combine. In a separate bowl, whisk together the warm milk/butter mixture, then add it to the flour mixture. In a separate bowl, whisk eggs and vanilla until combined, then add the egg mixture to the batter and whisk until all is incorporated. Cover the bowl with plastic wrap, and refrigerate for 8 to 12 hrs. Remove the waffle batter from the refrigerator (it will be foamy and doubled in size) and whisk to recombine (the batter will deflate). Spray the waffle iron with non-stick cooking spray and cook according to the manufacturer’s instructions. Serve the waffles hot off the iron. Waffles will be light and airy. * This batter can be allowed to rise at room temperature for 2 hours before cooking.*